Congee (Jook): Asian Turkey Rice Soup

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This is the ultimate comfort food! It is a breakfast dish in most countries in Asia. I always make it when I have a turkey or chicken carcass. My family loves it!

Ingredients Nutrition

Directions

  1. Break up the carcass into a large soup pot or Dutch oven.
  2. Add the chicken broth and bring to a boil.
  3. Add the rice (it does not need to be washed first if it is American style).
  4. (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
  5. Then turn down the heat and simmer until thickened (at least one hour).
  6. Remove the bones and scrape off any meat to return it to the pot.
  7. Add salt, pepper and soy sauce (sparingly) to taste.
  8. To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
  9. Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

Reviews

(1)
Most Helpful

This was the first time that I made congee. I loved every bite of it! I did revise the recipe quite a bit though. I made a fresh chicken stock and then I added diced carrot, onion and diakon radish when the rice was about half cooked. I also added about a tablespoon and a half of freshly minced ginger, some shredded napa cabbage and a tablespoon of mirin when the congee was almost done. I also used half japanese rice and half brown rice. I will be gladly eating this for the next couple of days! Thanks for the great recipe!

jedi master in training January 14, 2004

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